It is believed that tailgating started in the late 1800s when the first college football games were played. But today it's not for football anymore. Tailgating has caught on at most sporting events and even concerts.
Chef Jason Hill visits the 2009 Rose Bowl to get some tailgating recipes and some tips from these pros.
Before the game, the Rose Bowl parking lot was transformed into an awesome tailgate party, where football fans were busy playing tailgating games and grilling up some great tailgating food.
On the hunt for tailgating ideas, I found that the most essential equipment is a portable tailgate grill, table and canopy. A big screen TV, generator and rocking stereo system is also a plus.
At this USC college tailgate, burgers, steak and carne asada rule, but we also find some bacon-wrapped hot dogs in the mix, cooked up with some grilled onions and peppers on a foil-wrapped sheet pan.
Of course, with this great party vibe we met plenty of generous fans who were willing to offer us a bite and share some great football tailgating tips. One group was making carne asada tacos on a street taco grill. They use it for all sorts of tailgating recipes, from chorizo and egg burritos for breakfast to carne asada. They also fill it with oil to make fried chicken or fish.
The secret to this great carne asada recipe was a steak marinade made from Sunny Delight, Lawry's seasoning salt, onions, cilantro and fresh orange slices. The key is to let it sit. You can't just mix it up and cook it right away. Let it marinate overnight.
Most of these die-hard fans arrive 4-5 hours early to get their spots on the lawn.
Our final stop brought us to a fun couple who were cooking up some delicious rib-eye steaks, hot Italian sausage, and pork chops. This couple said the best barbecuing is done with wood, and they prefer grape wood.
My favorite tailgating recipe is a beef tri tip recipe, which I marinate the day before in a Ziplock bag filled with olive oil and spices. When you're ready for the game, just throw the tri tip steak in the ice chest with your supplies and you're good to go.
* For the tri tip marinade, combine 1/4 cup brown sugar, 2 teaspoons black pepper, 2 teaspoons paprika, 1 teaspoon cumin, 1 teaspoon cayenne pepper, 2 teaspoons chili powder, 1 tablespoon of salt.
* Now, in a Ziploc bag, place 5 pounds of tri tip beef with about 1/4 cup olive oil and 1 tablespoon garlic-shallot puree. Add your seasoning mix and shake to combine. Place in the refrigerator overnight until you're ready to leave. This will feed about 10 of your hungriest friends, and you can easily double this recipe to serve more.
* For this bbq tri tip, you're going to grill this over indirect heat until it's done, about 8-10 minutes on each side. Cooking tri tip can take around 30 minutes, depending on the temperature of your grill. For a smoky flavor, try adding some of that grape wood to your grill.
* This recipe is great sliced and eaten on its own, or put into sandwich rolls topped with grilled onions, peppers and a horseradish sauce. You can make your own horseradish sauce by mixing some horseradish paste with sour cream or mayonnaise to your taste. Serve this tri tip with my grilled corn on the cob video recipe. I hope you enjoy it !